By James N. BeMiller,Roy L. Whistler
* comprises particular details on corn, wheat, potato, rice, and new chapters on rye, oat and barley (including waxy barley) starches
* Covers the isolation approaches, homes, functionalities, and makes use of of the main regularly occurring starches.
* Explores the genetics, biochemistry, and actual constitution of starches
* provides present and rising program developments for starch
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